Katsudon

Great with left over tonkatsu

Make Katsudon with left over tonkatsu.  The secret is to use the best possible eggs and cook half way (hanjyuku)

Material for two 

• Tonkatsu (3-4 piece if fillet, one if it is cutlet version) - cut into a bite size
• one yellow onion
• 120cc of dashi soup (one cup of water with dashi)
• 1 table spoon mirin
• 3 table spoon shoyu
• 1.5 teaspoon of salt
• 3 eggs
• 2-3 scallion green onion
• rice (2 serving of gohan bowl-chawan) or more if preferred

1.  Put a tea spoon of canola oil in a shallow pan and cook onion on low heat until it becomes soft (3-4 minutes)
2. Add dashi soup and heat up to boil
3. Lay cut tonkatsu in one layer and cook till tonkatsu is heated
4. Slice green onion about 1/2 to one inch length.  Add it to on top of tonkatsu and cook for a minute
5. Lightly mix three egg (do not over mix) with hashi and pour over to tonkatsu.  High heat for 1-2 minutes.  When the eggs are cooked half way (40 still raw) take the pan off the heat.
6. Put the hot rice in a bowl (donburi).  ladel the the donkatsu/egg on top of the rice.  Try to move the donkatsu/egg mixture as is from the pan to the rice  -- looks nicer
7.   Sprinkle hichimi pepper

* Service it with misoshiru and tsukemono (pickled vegetable)

Misoshiru (miso soup)

Mishoshiru (miso soup)

Miso is very good for health.  Try to add a lot of vegetable.  My favorite is like (potato, wakame, age), (daikon, chinese cabbage), (tofu, wakame, age), etc. Many vegetable works for miso soup so try adventurous.  Do not boil after miso is added.  Remove pan from heat then add miso.

Material for two (vegetable shown in the picture)

• Three cup of dashi soup (or three cups of water and 1 table spoon dashi)
• Diced daikon (bite size)
• 2-3 leaf of chinese cabbage (cabbage is OK also) - chopped (bite size)
• Chopped green onion
• 2 table spoon miso

1. Boil dashi
2. Add daikon and hard part of chinese cabbage and cook for 3-4 minutes until vegetables are tender
3. Turn off the heat and remove the pot from the heat
4. Add miso to the soup.  It's best to use miso koshi to ensure miso is melted.
5. Serve in a miso chawan (misoshiru bowl) and sprinkle chopped green onion.

 

Miso koshi (miso strainer)

Ojiya (Japanese rice porridge)

Ojiya (Japanese porridge)

Great breakfast and comfort food.  My version is with lots of vegetable.  Almost all left over vegetable works (Chinese cabbage, carrots, daikon, spinach, wakame, green onion, Asian green)

One person

• one cup of rice (or as much as stomach requires)
• 1.5 cups of water 
• one tea spoon dashi
• one table spoon dashi
• one tea spoon shoyu
• chopped vegetable of choice (about 1/2 to one cup)
• one egg (option)

1. Boil water with dashi
2. Microwave rice (warm )
3. Add salt and vegetable and cook until vegetables are soft (maybe 5-7 minutes). 
4. Add shoyu and adjust the taste with more salt or shoyu and add egg and cook 20 seconds
5. Turn off heat and let egg cook with left over heat
6. Serve with schichimi